We don't often bring you a recipe using our Lemon and pops bar, but it's high time we did!  

This weeks recipe comes from one of our fave recipe creators, Sarah from @sarahssugarfreebakery , she's whipped up this totally delish white choc mousse cake for a zesty sweet treat.

Check out Sarah’s sugar free bakery for a delish variety of easy and healthy sweet treat recipes www.sarahssugarfreebakery.com 

The perfect healthy dessert for all the family, with a zingy twist. Gluten and refined sugar free.

 

Ingredients

Base

4 egg whites

100g honey

2 cups (220 grams) honey

1 teaspoon vanilla extract

250 grams ground almonds

Mousse

100g Doisy & Dam lemon, poppy seed & baobab white chocolate

150g good quality white chocolate

Zest and juice of 1 lemon

100ml milk

2 egg whites

300mls double cream

Method

  1. Preheat the oven to 160°C. Grease and line a 20cm spring form cake tin with parchment (it needs the clip to get the cake out once its set)
  2. Mix the honey with the ground almonds in a bowl and set aside.
  3. Place the egg whites into the a grease free bowl and beat with an electric whisk on low speed until foamy, about 30 seconds. Increase the speed to medium high and beat until soft peaks form, about 1 minute, add the vanilla extract and beat on medium speed until stiff peaks form.
  4. Fold in the ground almonds and honey mixture with a silicon spatula. Pour the mixture into the prepared cake tin. Use your spatula to make sure it is an even layer then bake for 25-30 minutes.
  5. Leave the cake to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
  6. Wash the cake tin so its ready to put the sponge and mousse back in.
  7. To make the mousse melt the chocolate and milk together either in the microwave or in a bowl suspended over a pan of simmering water.
  8. Stir the zest and juice of 1 lemon into the chocolate mixture and leave to cool.
  9. In a grease free bowl whisk the egg whites to stiff peaks
  10. In a separate bowl whisk the double cream to soft peaks.
  11. Fold the chocolate into the cream with a metal spoon. Add a large tablespoon of the egg whites to the mixture and beat to loosen it a little. Then fold in the rest of the egg whites with a metal spoon, using a cutting action.
  12. To assemble your cake, transfer the cooled sponge back into your cake tin. Spoon the mousse mixture on top and chill in the fridge for 6 hours or over night.
  13. To serve, loosen the cake tin and remove the cake tin edge. Use a cake lifter to transfer to a serving plate. Grate a little extra zest on top and slice up!